Summary
Stock cultures of yeast strains which have acquired the ability to ferment and assimilate various sugars often represent a mixed population in regard to these features.
Usually de-adaptation was not found after cultivation in glucose medium, indicating that the saltations are stable in this medium.
The lyophilized cultures revived in glucose medium have the original characteristics of the strains.
When single-cell colonies of various strains unable to utilize the appropriate sugar were grown in a liquid medium containing either galactose, sucrose or maltose, cells fermenting the sugar offered were found in the cultures. The acquisition of maltose-fermenting ability and the simultaneous acquisition of ability to utilize either galactose and raffinose, sucrose and raffinose, maltose and sucrose, or maltose, sucrose and α-methyl-d-glucoside were observed.
By an identification according to the acquired features the yeasts concerned have to be classified in other species than the original strain.
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Scheda, R., Yarrow, D. The instability of physiological properties used as criteria in the taxonomy of yeasts. Archiv. Mikrobiol. 55, 209–225 (1966). https://doi.org/10.1007/BF00410244
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DOI: https://doi.org/10.1007/BF00410244